Day 313 in moving toward Mickey

Today’s plan was to try a new recipe for dinner, and we did.  We had Shrimp and Pepper Stir-Fry.  The recipe is from Betty Crocker 30 Minute Meals for Diabetes.  I will share it here:

Ingredients

• RICE-1&1/2 c. water; 1&1/2 c. uncooked instant brown rice
• GINGER PAN SAUCE-1 T. reduced-sodium soy sauce; 1 T. water; 2 t. cornstarch; 3/4 t. ground ginger
• STIR-FRY-1 T. canola oil; 2 medium green onions, finely chopped (2 T.); 1 clove garlic, finely chopped; 1 medium red bell pepper, cut into thin strips (1&1/2 c); 1 medium green bell pepper, cut into thin strips (1&1/2 c); 12 oz uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed; 1 c. halved cherry tomatoes

Directions

1. In a 1-quart saucepan, heat 1&1/2 cups of water to boiling over high heat.  Stir in rice; return to boiling.  Reduce heat to low; cover and simmer 5 minutes.  Remove from heat.  Let stand covered 5 minutes; fluff with fork and let cool slightly.
2. Meanwhile, in a small bowl, mix sauce ingredients until smooth; set aside.
3. In a 12-inch nonstick skillet, heat oil over medium-high heat.  Add onions and garlic;  cook 1 minute, stirring frequently.  Add bell peppers; cook about 5 minutes, stirring frequently, until softened.  Add shrimp and tomatoes; cook 3 to 5 minutes stirring frequently, until shrimp are pink and peppers are crisp-tender.
4. Stir sauce into shrimp mixture.  Heat to boiling; cook and stir until sauce is thickened.  Serve over rice.

Makes 4 servings.  2&1/2 carbohydrate choices

I thought t was delicious, but next time would try doubling the sauce amount.  It was a little dry for my taste.

Meet you at the Kingdom!